{"id":20974,"date":"2020-10-30T15:58:39","date_gmt":"2020-10-30T08:58:39","guid":{"rendered":"https:\/\/www.ciputra.ac.id\/library\/?p=20974"},"modified":"2020-12-01T15:33:55","modified_gmt":"2020-12-01T08:33:55","slug":"sukses-ekspansi-berkat-sambal-terasi-jawa-pos-28-oktober-2020-halaman-1-15-hari-minantyo-cbz","status":"publish","type":"post","link":"https:\/\/www.ciputra.ac.id\/library\/sukses-ekspansi-berkat-sambal-terasi-jawa-pos-28-oktober-2020-halaman-1-15-hari-minantyo-cbz\/","title":{"rendered":"Sukses Ekspansi berkat Sambal Terasi. Jawa Pos, 28 Oktober 2020. Halaman 1 & 15. Hari Minantyo. CBZ"},"content":{"rendered":"

\"\"<\/p>\n

PRODUK sambal Indonesia sudah menjadi primadona di mancanegara. Kekhasan rasa sambal dari tanah air ini membuat konsumen luar negeri ketagihan. Sambal terasi menjadi favorit.<\/p>\n

Lihat saja capaian PT Sekar Laut Tbk. Tahun lalu ekspor sambal Finna Food mencapai 13 ribu ton. Jika dibandingkan dengan 2018, terdapat kenaikan ekspor 22,32 persen<\/p>\n

“Kami melakukan ekspor sejak 2013. Setiap tahun ang-kanya selalu naik,” ujar Export Marketing Manager PT Sekar Laut Tbk Mincu Prabowo.<\/p>\n

Negara-negara seperti Singa-pura, Hongkong, Tiongkok, Amerika Serikat, Australia, Malaysia, Brunei Darussalam, Arab Saudi, Taiwan, hingga Belanda menjadi jujukan eks-pornya. “Tapi, paling banyak ke Hongkong dan Malaysia. Sebab, banyakwarga Indonesia di sana,” jelas Mincu. “Ternyata orang Hongkong dan Malaysia juga menyukai sambal terasi kita,” tambahnya.<\/p>\n

Finna Food menyediakan berbagai varian olahan sambal. Mulai ulek sambal terasi, ulek sambal ijo, ulek sambal bawang, ulek sambal pedas, ulek sambal kemiri, hingga ulek sambal rawit. Namun, sambal terasi menempati posisi ter-favorit.<\/p>\n

Mincu menjelaskan, ulek sambal terasi disukai karena tekstur dan rasanya yang khas.\u00a0 Meski diproduksi dan diolah dengan mesin modern, rasanya tetap seperti sambal rumahan yang dibuat sendiri.<\/p>\n

Hari\u00a0 Minantyo, peneliti bahan makanan tradisional dari Uni-versitas Ciputra (UC), menu-turkan bahwa teknologi men-dorong kreasi sambal makin bervariasi. Bukan hanya jenis-jenis sambal tradisional seperti sambal bawang atau sambal terasi, tetapi juga makin ber-kembang dengan menambah bahan-bahan baru. Misalnya saja, sambal keju, sambal jengkol, atau sambal baby cumi. “Produsen menambahkan bahan yang punya nilai kan-dungan gizi tinggi,” jelasnya.<\/p>\n

Tren tersebut diprediksi ma-sih berlanjut. Terutama pada bahan-bahan yang memiliki kadar protein tinggi. Tan-tangannya pun makin kom-pleks. Keamanan penggunaan bahan tambahan juga menjadi perhatian konsumen. Produsen harus berani trial and error beberapa kali sebelum si sam-bal diluncurkan ke masyarakat. (uzi\/dya\/c14\/dra)<\/strong><\/p>\n

\u00a0<\/strong><\/p>\n

\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Sumber: Jawa Pos. 15 Oktober 2020. Hal 1, 15<\/p>\n","protected":false},"excerpt":{"rendered":"

PRODUK sambal Indonesia sudah menjadi primadona di mancanegara. Kekhasan rasa sambal dari tanah air ini membuat konsumen luar negeri ketagihan. Sambal terasi menjadi favorit. Lihat saja capaian PT Sekar Laut Tbk. Tahun lalu ekspor sambal Finna Food mencapai 13 ribu ton. Jika dibandingkan dengan 2018, terdapat kenaikan ekspor 22,32 persen “Kami melakukan ekspor sejak 2013….<\/p>\n","protected":false},"author":1,"featured_media":20976,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4163],"tags":[],"class_list":["post-20974","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uc-news-oktober-2020"],"yoast_head":"\nSukses Ekspansi berkat Sambal Terasi. Jawa Pos, 28 Oktober 2020. Halaman 1 & 15. Hari Minantyo. 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